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Prep/Cook Time: 30 minutes
Servings: 4
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Ingredients
1 package PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style, 6 oz.
1 tablespoon vegetable oil
1 cup chopped onion
1 cup diced green pepper
1 jar (12 ounces) mild picante salsa
1 cup water
1 can (15 to 19 ounces) red kidney beans, drained
6 corn tortillas (6-inch), quartered
1 cup (4 ounces) shredded Monterey Jack cheese
Preparation Steps
- In large skillet over medium-high heat, heat oil. Add onion, cook 3 minutes or until onion is softened. Stir in green pepper, salsa, water, kidney beans and chicken; bring to a boil. Reduce heat to low; cover and simmer 2 minutes or until chicken is hot, stirring occasionally.
- Spoon 1/3 chicken mixture into 10 x 6 x 2 casserole and cover with 1/2 the tortillas. Continue layering chicken mixture and tortillas. Top with cheese.
- Bake in a preheated 350°F oven 20 minutes or until heated through.
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 Nutrition Facts
Serving Size 462g Servings Per Recipe 4 Amount Per Serving (* % of Daily Value) Calories 440 (22%)
Total Fat 16g (25%)
Saturated Fat 6g (30%)
Trans Fat 0g
Cholesterol 75mg (25%)
Sodium 1510mg (63%)
Total Carbohydrate 46g (15%)
Fiber 11g
Sugars 7g
Protein 32g
Calcium 30% Iron 15% Vitamin A 15% Vitamin C 70% * Percent of Daily Values are based on a 2,000 calorie diet.
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